As wuice has gradually evolved, variations in practice have appeared across the wuice-drinking community . Most notable among these are two developments, the rise in popularity of "harsh wuice" (defined as wuice containing significantly more than 50 percent water) and wuice tea (wuice made with water of a temperature at or around 100 degrees Centigrade). The smoother, sweeter taste and texture of wuice tea combined with the perception (right or wrong) that it contains 8 times the amoung of Vitamin C of normal juice (the high temperature having unlocked even more Vitamin potential through increased molecular motion) has made wuice tea a popular gateway beverage to the harsher wuice varieties.
Wuice serves many practical functions. It is a highly economical beverage as a given volume of juice creates more than twice that volume of wuice while still allowing for maximum taste.